DINING OUT

WATER Library, chieftains of some of the city’s finest restaurants, have taken a more down to earth approach for their latest venue – a rustic neighbourhood hangout which replaces their former brasserie, The Library, on Sukhumvit 39.

Inspired by the kind of simple, hearty meals served up in European countryside restaurants, and recreating that kind of atmosphere through a carefully considered blend of decorative carpentry, polished stone, and hodgepodge décor featuring potted grass, hanging ropes, and glass jars filled with nuts and seeds, the restaurant’s atmosphere is bubbly and down to earth – just perfect for a laid-back meal with family and friends.

Just as seeds need the right amount of sustenance and care to grow, the restaurant’s Chef and General Manager, Pakapat ‘Jao’ Sakyaso, and her team ensure the operation runs like clockwork. The open kitchen is a hive of activity, all fresh vegetables and high quality meats being sliced and diced and prepped for inclusion in a wide range of French-inspired dishes – given, here, an Asian twist.

Similar to the Water Library Group’s other operations in Bangkok, the menu focuses on quality over quantity. The one-page selection features starters (hot and cold), salads, soups, pastas, meats, and a small selection of desserts. Nothing fancy, nothing experimental – just simple ‘homemade’ hearty food made with premium imported beef and lamb and the finest sustainable local ingredients, including fresh vegetables from HM the King’s Royal Projects.

All meals begin with a complimentary serving of freshly baked sun-dried tomato ciabatta bread. Arriving warm at the table, and sweet and salty and simply delicious when spread with the accompanying chive, garlic and parmesan butter, it provides a great start to any dinner.

You can then kick things off proper with one of the delicious starters, such as the signature Organic lamb tartare (B390++), featuring tomato and chilli compote, goat cheese and herb mayonnaise; or Duck breast salad (B290++), which mixes smoked duck, beetroots, leafy greens, fresh oranges and orange caramelized onion dressing to delicious effect.

For mains, the Chilean seabass (B850++), which comes with sautéed spinach, garlic confit, and spicy broth of clam and ginger; and the sweet-tangy Pork ribs (B680++), featuring homemade coleslaw, crispy onion rings, tamarind BBQ sauce, and served in a portion big enough to share, are both well-worth a try.

While there are plenty of desserts on offer, including some utterly moreish Homemade ice cream and sorbet (B75++ per scoop), the French toast (B250++) is by far the most popular choice – think freshly baked-brioche with mascarpone cheese, vanilla sauce, poached pear and smoked banana ice-cream, all combining to provide a wonderful medley of flavours.